Jul 14 2026
Restaurants›Potente›Genoise Sponge Cake With Vanilla Bean Gelato Recipe

Genoise Sponge Cake With Vanilla Bean Gelato Recipe

Inspired by Potente
Time2h
Serves8

Make Genoise Sponge Cake With Vanilla Bean Gelato Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Genoise Sponge Cake

Vanilla Bean Gelato

Method

Genoise Sponge Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

  2. 2

    Prepare the Batter

    In a mixing bowl, whisk together the eggs and granulated sugar until thick and pale. This should take about 5-7 minutes.

  3. 3

    Add Vanilla and Butter

    Melt the unsalted butter and let it cool slightly. Gently fold in the melted butter and vanilla extract into the egg mixture.

  4. 4

    Incorporate Flour

    Sift the all-purpose flour and salt over the mixture and gently fold until just combined. Be careful not to overmix.

  5. 5

    Bake the Cake

    Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool the Cake

    Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Vanilla Bean Gelato

  1. 7

    Prepare the Vanilla Bean

    Slice the vanilla beans lengthwise and scrape out the seeds into a saucepan.

  2. 8

    Heat Milk and Cream

    In the saucepan, combine the whole milk, heavy cream, sugar, and the scraped vanilla bean seeds. Heat over medium heat until just below boiling.

  3. 9

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

  4. 10

    Temper the Egg Yolks

    Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper them. Avoid curdling the eggs.

  5. 11

    Cook the Mixture

    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.

  6. 12

    Chill the Gelato Base

    Remove from heat, strain into a bowl, and mix in a pinch of salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

  7. 13

    Churn the Gelato

    Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

  8. 14

    Freeze the Gelato

    Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

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